Fig and Bourbon purée

1. Gently fry the figs in a pan with the butter.
2. Add the sugar and allow to caramelise.
3. Deglaze with the 100ml Bourbon and leave to gently reduce.
4. Finely blend in a thermo blender and then pass through a sieve.
5. Add the 30ml of cold Bourbon or to taste.

Serving suggestions: • As a component in a dessert with walnuts and ricotta. • As a component in a starter with goat's cheese and honey.